Before I write another word, I have to thank everyone who has supported this site, and my book YumUniverse—because of YU, I’m excited to say that a book two is in progress, and set to release Spring 2017! Thank YU. Thank. YU.
I’ve been working with my publisher, The Experiment, on a game-changer concept that will empower busy, health-minded home cooks for the long term.
I’m so proud and excited to share this one, and I hope to involve you in the process as much as possible.
So, let’s start now. To celebrate book two, I’m giving away two signed copies of my first book YumUniverse. Simply Register here for the giveaway and you’ll also receive all the updates, and other fun for book two.
Now, let’s keep the party going with gluten-free, dairy-free Mint-Chip Ice Cream Sandwiches, shall we? Yes. Yes.
Usually when I make the sweets, I default to my love’s input—he’s bananas for treats. So when I asked him if he wanted round, rough cookie-shaped, rectangular/square ice cream sandwiches, he quickly said “rectangles.” You can thank him for the chocolate dip, too. He was extra excited about that idea. Feel free to create the shapes you’d like for these sandwiches though. You can scoop out individual spoonfuls of dough for cookies, cut these into triangles, rectangles, perfect squares, circles, hearts, whatever you like. Just share what you come up with #yumuniverse, #ILoveYU, and #YUMadeIt.
Here we come, sweet tooth…
Small rimmed cookie sheet 13″ x 9″ (or a similar-sized baking vessel)
Two 3oz. dairy-free, gluten-free dark chocolate bars
For the cookies:
3/4 cup almond flour
½ cup brown rice flour
2 tablespoons arrowroot
1 tsp baking powder (aluminum-free)
1/4 cup cocoa or raw cacao powder
1 cup sucanat
½ tsp fine ground sea salt
3 tablespoons cold-pressed virgin coconut oil (warmed to liquid on the stove top if solid)
2 tsp vanilla extract
1/4 cup applesauce
1/4 cup non-dairy milk
For the ice cream:
Make your own Vanilla Bean Ice Cream
Buy some tasty non-dairy peppermint chip ice cream
OR buy non-dairy vanilla ice cream, thaw, stir in 2 teaspoons peppermint extract (maybe some chopped, fresh mint leaves to taste), 1 chopped chocolate bar and refreeze.
For green coloring, add 1 tsp chlorophyll to your ice cream before freezing.
Let’s get started.
Preheat oven to 350F. Grease a baking dish with coconut oil or a line metal baking sheet with parchment paper.
Sift together dry ingredients and set aside.
Blend or whisk together wet ingredients—warm slightly in a saucepan if coconut oil is solid.
Fold together wet and dry ingredients.
Spread batter evenly onto your rimmed baking dish—if using parchment, it may slide around a bit, stay patient, it’s worth it.
Bake for 15 minutes. Cool in pan, transfer to fridge or freezer to chill for 10–20 minutes.
While cookies are baking, prepare your ice cream unless you bought peppermint chip non-dairy ice cream already. If making dairy-free ice cream from scratch, prepare this recipe, or the one from YumUniverse the book, fold in 2 teaspoons of peppermint extract, and 1 chopped chocolate bar, and freeze.
If you bought non-dairy vanilla ice cream, thaw, fold in 2 teaspoons of peppermint extract and 1 chopped chocolate bar and freeze. If you want green ice cream, also add 1 tsp of chlorophyll and maybe mint leaves.
Honestly, you can use plain vanilla bean, a berry ice cream, coffee flavored, whatever you like with the chocolate cookie.
Now, once cookies are chilled, and ice cream is frozen again—not rock solid, you want firm and spreadable— remove from freezer and let’s assemble.
Cut your giant cookie in half.
Spread ice cream evenly onto one half, be sure to reach edges. A silicone kitchen spatula works great for this. Give it some height if you can. Top with the other cookie half, gently press and freeze until solid. Remove, thaw enough that you can slice into shapes you want, but not so much that they lose their shape. This is an extra step you can skip, but for clean edges, trim off about 1/4″ all the way round your giant sandwich (eat immediately 😉 before cutting shapes.
TIP: If you have a bunch of scraps you don’t eat right away, roll into balls and dip into chocolate for truffles; freeze them for tasty one-bite treats.
Dip in chocolate? Oh yes. If you want to max out the amazingness for these babies, let’s dip. Why not?
Keep sandwiches in the freezer until ready to dip. Melt that second chocolate bar in a double boiler until smooth (click here and scroll down for tips). Then, remove sandwiches, cut, dip a quarter or half of your sandwich, freeze again for another 15 minutes and enjoy.
Register for the giveaway (if you already have a copy, signup to win one for a pal):
1. Sign up here
2. Share the news and giveaway on FB, Twitter or Insta if you can: #ILoveYU, #YumUniverse
3. I’ll choose two winners at random April 20, 2016.
Ok, now tell me with a comment below (and a bite of these Mint Chip Ice Cream Sandwiches in your mouth), what did you like about YumUniverse, and what would you like to see from this new cookbook? Can’t wait to hear what you think…
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